I didn't like asparagus as a child. How could that be??? But things have changed, and I love it now. One of my favorite ways to eat asparagus is to drizzle with a balsamic vinaigrette and top with big shavings of Parmigiano-Reggiano (get recipe HERE).

Another simple preparation of asparagus that I eat often is... 1. Trim a bunch of asparagus and spread out in a single layer on a baking sheet with 1-inch sides. Drizzle with olive oil and place on the middle rack of a 375˚F preheated oven. Roast asparagus, turning occasionally, until done. The time can vary depending upon the thickness of the stalks. Watch closely. It usually takes about 10 minutes. 2. While the asparagus are roasting, either poach or fry eggs. (I like a runny yolk.) 3. After pulling asparagus from the oven, sprinkle asparagus and eggs with sea salt or fleur de sel and serve with some good, crusty bread.

I had this for lunch with my freshly picked spears and a slice of speck!
Heavenly!

Reply

Eileen

4/17/2012 11:22:03 am

So envious, Stacey! I cannot grow asparagus for some reason! It has died off after each and every attempt. What else are you harvesting from your garden?

Reply

Alex

4/18/2012 06:31:31 am

Have you read Barbara Kingsolver's novel Animal, Vegetable, Miracle? She goes in depth about growing asparagus and offers many tricks on how to get it right. The book isn't actually about how to grow asparagus, but it's in there so I thought I'd share. :)

Eileen

4/18/2012 06:39:48 am

Alex -- I did read that book several years ago. I'm going to have to go through it again and find the parts on asparagus. Thanks!

In the Emillia-Romagna Region they serve asparagus in similar fashion: instead of frying the egg, it is being cracked open over the tops of the asparagus, some freshly grated parmesan is added and everything goes into the oven, until the egg is set just right.